From Our Kitchen: White Bean Chicken Chili

In honor of the first day of October, which is when it really starts feeling like fall to me, I thought I would share one of our favorite crockpot chili / soup / stew recipes (not that this qualifies as all three, just that I tend to lump the three together in my mind). This is about one of the easiest things to make, and it is ridiculously good! Whip up a batch tonight, and thank your lucky stars that we are back into the crunchy loveliness that is fall!

What You'll Need:

• 1 1/4 lb frozen chicken breast (i used tenders)
• 2 cans great northern beans, drained
• 1 can white corn, drained (or half a bag of frozen corn)
• 1 can heart healthy cream of chicken soup
• 14 oz lower-sodium chicken broth
• 1 packet taco seasoning (i personally prefer hot & spicy)
• 4 1/2 oz can diced green chiles
• 1/2 cup fat free sour cream
• Cheese for topping!'

What You'll Do:

1. Spray the sides and bottom of your crock pot
2. Place your chicken in the bottom of pot
3. Pour beans and corn on top of chicken
4. In a medium bowl, combine soup, broth, taco seasoning, and chiles
5. Pour soup mixture on top of chicken/beans/corn
6. Cook on high for 5 hours, or low for 8 hours
7. Once cooked through, shred chicken with two forks (should fall apart pretty easily)
8. Add sour cream and mix thoroughly
9. Serve hot topped with cheese! Additional topping suggestions: sliced avocado, cilantro (if you can get over the stinky feet smell - hate cilantro!), salsa
10. Enjoy!